Describe yourself, your background and what you do today. How has where you come from shaped who you are?
Our family been working in fairs for five generations now, serving fries and other fried foods made with plenty of love.
How would you describe your attitude to work?
On a personal note, what would you say you’re the proudest of?
That my three children are also carrying on our family tradition of fries.
What do you think distinguishes Belgium, and its people, from the rest?
Our strong quality of self-mockery.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Eddy Merckx, Jacques Brel and King Baudouin.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Comme Chez Soi, in downtown Brussels.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Bruges and its many canals.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Mayonnaise and pickle dip.
Tell us about the first time you discovered BK sauces.
The Dallas sauce, to test it out before we started offering it with our own fries.
Can you recollect your best Belgian joke ever?
Why do Belgians do it better?
Because Belgians don’t take themselves too seriously and will dare to try anything.